Thursday, April 14, 2011

Sweet and Spicy Chicken

Chinese food is something I've missed since being diagnosed with Celiac Disease. Not only is Chinese take-out very convenient for a busy weeknight, but there is something almost sinful about Chinese food. Perhaps because it's typically fried and unhealthy? You decide. Regardless, PF Chang's has a fantastic gluten free menu and has become my go-to for a Sweet and Spicy Chicken fix. Quick sidetrack...Can I get a double WOOT! for restaurants with real gluten free menus? Not just a "here's a burger without a bun and a side of plain roasted veggies"...I always want to say "Uh, I'm not on the Atkins diet, I have a REAL food allergy?!" Back to the recipe...this sweet and spicy chicken is super easy, not terribly unhealthy and, most importantly, delicious. Trust me on this and make it ASAP. Enjoy!

For the sauce: mix together sugar, ketchup, Sriracha, vinegar, soy sauce and garlic powder. Set aside. If you like extra sauce, like us, double the sauce ingredients – pour half over the chicken and follow the baking directions in the recipe and pour the other half in a small saucepan. Cook the sauce on the stove top at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in GF flour and then in egg. Heat the canola oil in a large frying pan. Brown the chicken chunks for a few minutes. Place in a single layer in a baking dish. Pour sauce over chicken.

Bake for one hour, tuning chicken every 15 minutes so it is evenly coated with the sauce. Serve over white or brown rice.